The preparation for a good homemade zabaione is easy and can be done by everyone in no time. You can serve this recipe hot or cold with some fruit and flavor it as you like with marsala or sweet white wine.
If you like spoon desserts, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 255.20 (Kcal)
- Carbohydrates 36.02 (g) of which sugars 31.79 (g)
- Proteins 7.52 (g)
- Fat 5.22 (g) of which saturated 2.38 (g)of which unsaturated 2.88 (g)
- Fibers 0.00 (g)
- Sodium 473.68 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients per person:
- 1 egg (medium)
- 2.1 tbsp sugar
- to taste salt (a pinch)
- 3 tbsp dry dessert wine (marsala, brandy, moscato)
Tools
- 1 Pot 2 qt
- 1 Pot 3 qt
- 1 Hand whisk
- 1 Kitchen scale
- 1 Bowl small
- 1 Bowl medium
Preparation
It’s not difficult to make zabaione at home. The important thing is not to overcook the yolks, or they might solidify and turn into scrambled eggs. Here are the tips for a creamy and tasty zabaione.
First, separate the yolks from the whites and put them in the pot that you will place in a bain-marie on the stove. This should be done away from the heat.
With the leftover egg whites, you can make French meringue, Italian meringue, lemon meringue pie, macarons, semifreddos, and many other sweet preparations.
Add the sugar and the salt to the yolks and start whisking. It’s the same procedure used for egg-based creams (lodigiana cream or mascarpone cream).
When you have started to mix the two ingredients well and the mixture has become white and frothy, it’s time to start cooking in a bain-marie.
Place the pot with water on the stove; the water should not boil and should not be in contact with the bowl, or it might solidify the egg.
Now that the yolk and sugar are mixed, add the dry wine you have chosen to the cream. I use moscato; take one of the eggshells and use it as a measure, half a shell for each egg.
You can use Marsala or other similar fortified wines; open your liquor cabinet and decide as you like.
If you want to temper the strong egg flavor or if your zabaione turned out too liquid, you can add about 1/4 cup of unsweetened whipped cream per egg used (a whole brick for 4 eggs).
Be careful, the cream must be unsweetened and should be whipped right before, the heat of the zabaione would melt it.
To not deflate the cream, first incorporate one-third, then another third, and finally the remaining cream.
Your zabaione is ready!
Serving tips:
Serve the zabaione in a bowl or over the dessert you want to present, this cream goes well with a zabaione tart or to accompany fruits like strawberries or berries.
Wine pairing for zabaione:
I recommend a fortified wine, with a strong and decisive taste, the choice is almost obligatory given the use of marsala in the recipe preparation. If you want to add a different aroma, you can replace Marsala with Passito or Moscato.
